Food Allergies
What can Seasons Gourmet Catering provide for guests with food allergies and other dietary restrictions? One thing you can be certain of; you won’t be stuck with a plate of raw vegetables! We love creating innovative menus for people with special dietary needs. Check out some of the following ideas for vegetarian, gluten free, vegan or lactose intolerant. We have lots more so be sure to ask what we can do for you!
Minted melon salad with goat cheese, walnuts and balsamic vinaigrette
Black bean and s
weet corn patties served with roasted poblano salsa
Vegetable stir -fry with gluten free soy sauce and tofu
Butternut squash soup with toasted croutons and sage pesto
Stuffed acorn squash with couscous, pine nuts, lentils and cranberries
Need more ideas? Give us a call at 480-860-5656!
We recently had the honor of catering a Retirement Party for one of our longtime clients. As the menu will attest, the firm pulled out all the stops!
The early evening party was held in the firm’s offices: the reception area served as a wine & beer bar and the main conference room was used for the buffet items. Our staff passed wine and hors d’oeuvres to the guests, covering both floors of the firm, making sure everyone was tended to. The menu features elegant and inventive items perfect for an upscale early summer event.
Seasons Gourmet Catering is your Corporate Catering connection ~ for a simple luncheon or VIP extravaganza, experience the very best of catering with Seasons.
PASSED AND BUFFET HORS D’OEUVRES PRESENTATION FOR 150
Miniature Parfait Cups Filled with Red & Yellow Pear Tomato Salsa, Lime Crema, Avocado Puree and Chilled Shrimp Ceviche
Gruyere Infused Yukon Gold Whipped Potatoes Topped with Red Wine Braised Short Ribs and Fresh Chive Garnish
Toasted Baguettes with Honey Roasted Garlic Spread, Double Crème Brie Cheese and Raspberry and Apricot Compote Garnish
Toasted Crostini Topped with Herbed Ricotta Cheese, Oven Roasted Tomatoes and Crispy Basil
Miniature Tenderloin Filet of Beef Roulades Filled with Maytag Bleu Cheese Crème and Roasted Peppers
Butted Poached Lobster Cakes Served with Sweet Bell Pepper Remoulade and Tropical Fresh Fruit Salsa
Petite Phyllo Nests with Topped with Homemade Mascarpone Mousse, Caramelized Apples and Fresh Vanilla Cream
Miniature Chocolate Cups Filled with Assorted Fresh Seasonal Berries and Drizzled with Homemade Champagne Zabaglione
Wheat Beer Gravy
For the Gravy:
3 celery stalks, finely diced
1 small carrot, peeled & finely diced
1/2 yellow onion, diced
1 medium shallot, finely diced
2T garlic, minced
1t whole peppercorns
salt & pepper to taste
1C olive oil
3 bottles wheat beer
5 qts beef stock
For the Roux:
1/2 lb butter
1/2 lb flour
Melt butter. Add flour, stirring constantly until thickened. Cook until smooth.
Sweat gravy ingredients in olive oil for 5-6 minutes. Deglaze pan with beer and cook down. Add beef stock. Reduce by 1/3. Season to taste. Add roux, stirring constantly. Taste and season again.
Yield: 3 quarts (invite friends!)
Coffee Crusted Sirloin
10 lbs trimmed sirloin roast
Spice Blend:
your favorite coffee
salt
pepper
granulated garlic
chili powder
cayenne pepper
cumin
Mix ingredients. Roll sirloin to coat and sear in olive oil to seal the juices. Finish in a 350 degree oven until the internal temperature reaches 165 degrees. Allow meat to rest for 6-10 minutes then slice against the grain.
Bon Appetit!
from Chef Stuart
I had the rare opportunity to sit in a quiet room with few distractions and start working on our new “early summer” menus this week. On the one hand, it was a bit of a treat to have some time to think without interruption and let the creative juices flow. On the other hand, working on “early summer” fare means that searing, intense exhausting summer heat is right around the corner…and we all know how I feel about that!
However, rather than wear my grumpy hat today, I’m going to take the high road and look at this as a transitional time…a time when the mornings and evenings are still very cool and pleasant…a time when we might make summer getaway plans…a time when food trends start to get a bit lighter and we can take full advantage of the early summer produce and fresh fruits that are starting to appear, once again! A time to recognize that soon we’ll be baking in the skin peeling, stinging sweltering sauna of…SORRY…got off track a bit.
Aside from my own personal issues, May and June are great months to be excited about food! In the pages ahead, you’ll find a bit of everything! There are selections that tend to be a bit heavier for when you want something hearty. There are selections for those looking for lighter fare. There are selections that feature some classic early summer themes and there are also some whimsical ideas for new dishes that I think you’ll really enjoy!
Also, please continue to refer to our website where you can find interesting posts on our new blog, monthly news letter updates and special offers as well as a variety of fun and exciting fare taking place here at Seasons Gourmet Catering. For now, please accept our thanks for your continued business and support. As always, all of us at Seasons Gourmet Catering look forward to serving you in the days and months ahead!
All the best,
Stuart Kramer
Owner/Executive Chef
Seasons Gourmet Catering
Freshly Baked Peach Cream Cheese Muffins
Freshly Baked Miniature Chocolate Filled Croissants
Fresh Seasonal Fruit Salad
Freshly Squeezed Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
$8.95 per person
Freshly Baked Cherry Cheese Coffee Cake
European Style Miniature Cheese and Fruit Filled Danish
Fresh Seasonal Fruit Salad
Freshly Squeezed Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
$8.95 per person
Homemade Frittata with Bacon, Gruyere Cheese and Chives
Seasoned Breakfast Potatoes
Fresh Seasonal Fruit Salad
Freshly Squeezed Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
$9.95 per person
Freshly Baked Chocolate Chip Walnut Scones
Freshly Baked Spiced Pear Breakfast Breads
Fresh Seasonal Fruit Salad
Freshly Squeezed Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
$8.95 per person
Homemade Sausage, Spinach, Mushroom and Bell Pepper Breakfast Casserole
Seasoned Hash Browns
Fresh Seasonal Fruit Salad
Freshly Squeezed Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
$10.50 per person
Freshly Baked Rosemary Parmesan Foccacia Bread and Butter
Caesar Salad with Fresh Romaine, Toasted Croutons & Parmesan
Tender Stuffed Chicken with Fresh Spinach and Mushrooms Served in Homemade Sundried Tomato Cream Sauce
Fresh Orzo Pilaf with Lemon Butter and Snipped Chives
Miniature Freshly Baked Frangipan Tartlets with Seasonal Berries
$12.95 per person
Assorted Freshly Baked Dinner Rolls and Butter
Romaine Salad with Grape Tomatoes, Bleu Cheese and Almonds Served with Homemade Bacon Vinaigrette
Char-Broiled Flank Steak with Porcini Mushroom Gravy and Swiss Chard
Roasted Yukon Gold and Sweet Potato Medley with Garlic & Herbs
Miniature Chocolate Cups Filled with Fresh Raspberry Mousse
$12.95 per person
Assorted Freshly Baked Dinner Rolls and Butter
Stuffed Tomato Salad with Cous Cous, Wheat Berries and Avocado
Homemade Classic Chicken Salad with Walnuts and Grapes
Fresh Seasonal Fruit Salad
Assorted Freshly Baked Miniature Dessert Bars
$12.50 per person
Assorted Freshly Baked Dinner Rolls and Butter
Field Greens Salad with Apricots, Jicama and Gouda Cheese Served with Fresh Lemon Pepper Dressing
Ginger and Orange Glazed Roasted Pork Loin with Fresh Sugar Snap Peas
Seasoned Roasted Red and White Fingerling Potatoes
Freshly Baked Miniature Pear Almond Tarts
$12.95 per person
Tender Grilled Chicken Wrap with Sweet Summer Slaw
Homemade Seasoned Red, Gold and Rainbow Beet Chips
Fresh Asparagus Salad with Red Peppers, Pine Nuts and Shredded Parmesan Served with Caramelized Shallot Dressing
Fresh Sliced Seasonal Berries Served with Fresh Vanilla Cream
$11.95 per person
Assorted Freshly Baked Dinner Rolls and Butter
Tossed Salad with Fresh Garden Vegetables Served with Homemade Summer Cherry Vinaigrette
Spinach Stuffed Seared Beef Braciole with Homemade Marinara
Warm Noodles Tossed in Olive Oil, Parmesan and Fresh Parsley
Freshly Baked Miniature Tiramisu Tartlets
$12.50 per person
Assorted Freshly Baked Dinner Rolls and Butter
Field Greens Salad with Yellow Tomatoes, Goat Cheese, Cranberries and Walnuts Served with Homemade Pink Grapefruit Vinaigrette
Sautéed Chicken with Asparagus, Mushrooms and Crispy Pancetta Served in Homemade Port Wine Reduction Sauce
Roasted Fresh Seasonal Vegetable Medley
Freshly Baked Miniature Lemon, Lime and Raspberry Bars
$12.50 per person
Assorted Freshly Baked Dinner Rolls and Butter
Homemade Tomato Tart with Goat Cheese and Fresh Basil
Tender Almond Crusted Chicken in Fresh Chive Beurre Blanc
Roasted Red Potatoes Seasoned with Chopped Garlic & Parmesan
Miniature Mocha Crème Filled Barquettes
$12.95 per person
Maple Glazed Turkey Wraps with Lettuce, Tomato, Bacon, Fontina Cheese and Orange Cranberry Compote
Homemade Gemelli Pasta Salad with Fresh Seasonal Vegetables
Fresh Seasonal Fruit Salad
Assorted Freshly Baked Cookies
$10.95 per person
Shredded Beef or Chicken Sandwiches with Homemade Whiskey Barbecue Sauce and Freshly Baked Kaiser Rolls
Homemade Red Bliss Potato Salad with Green Onions and Tarragon Mayo
Tropical Fruit Salad with Papaya, Pineapple, Mango and Kiwi
Homemade Warm Peach Cobbler Served with Bourbon Whipped Cream
12.50 per person
With the delicate Valley ecology in mind, Seasons Gourmet Catering provides environmentally-conscious options to help preserve the Earth for future generations.
Serviceware
Standard Presentation
At Seasons, we take great pride in our artfully presented buffets. We use pewter platters, glass & china bowls, & stainless steel chafing dishes to display our artfully created food. Not only is our upscale serviceware beautiful, but reusable as well, thus eliminating the waste of disposable, non-recyclable trays and bowls. This is our standard presentation & we offer this service at no additional charge to you.
Disposables
Of course, we can be as formal or informal as you like for any corporate function. For those occassions which call for the convenience or infomality of disposable serviceware, we offer heavy duty disposableware at no additional charge. Rest assured, we take as much care with a pewter tray presentation as we do with plastic. Please let your event specialist know when you place your order if you would prefer disposables.
Plateware
VerTerra Dinnerware
With your order, we provide standard black plasticware, however, we are proud to offer an eco-friendly alternative ~ VerTerra Dinnerware ~ for a small additional charge.
VerTerra is made from fallen leaves, steam, heat, & pressure only. The plateware is 100% biodegradable, non-toxic & compostable, naturally returning to the earth in 2 months. No plants or trees are ever cut down to make VerTerra products, making it a completely sustainable product. VerTerra is a socially responsible company, producing their product in India at a VerTerra-owned factory where workers receive fair wages, safe working conditions & access to medical care.
China/BYOP
Renting china for every day meetings may get a little pricey, but for those companies who have kitchen facilities, it may be a worthy investment for your company and the environment to purchase inexpensive glass or stoneware plates (available for about $1 each.) Many eco-conscious employees even keep reusable plates at their desk for “Bring-Your-Own-Plate” purposes!
Utensils
Aspenware Compostable Wooden Cutlery
Similar to the plateware, Seasons provides heavy duty black plastic cutlery with each order. For an additional fee, we offer Aspenware natural wood cutlery.
Aspenware uses all natural wood veneers and manufactures superior cutlery while using sustainable forestry practices that do not damage the environment. They use locally sourced, naturally grown wood veneers from end-of-lifecycle trees salvaged from the forest. The utensils are backyard compostable, meaning they turn into soil in an active composter in under 65 days. All materials used in production are FDA approved; including the Kosher certified confectioners coating put on the cutlery to eliminate the wood taste. Aspenware is regulated by the Canadian Food Inspection Agency(CFIA).
It’s never too early to plan a fiesta! We have several South of the Border inspired menus for you to choose from to make this Cinco de Mayo fantastic & fun for the whole office this year ~ hey, we’ll even bring the margaritas! Arriba!
Desayuno (Breakfast) Buffets ~
Chorizo, Cheddar, & Tomato Breakfast Burritos ~ $11.95
Spicy Breakfast Potatoes with Peppers and Onions
Fresh Fruit Salad
Orange Juice
Freshly Brewed Regular & Decaffeinated Coffees
Southwest Frittata with Roasted Corn, Brie, & Jalapeno ~ 11.95
Spicy Breakfast Potatoes with Peppers and Onions
Fresh Fruit Salad
Orange Juice
Freshly Brewed Regular & Decaffeinated Coffees
Southwest Frittata with Tomato, Avocado & Pepper Jack ~ $10.50
Spicy Breakfast Potatoes with Peppers and Onions
Freshly Baked Green Chile Corn Bread Muffins Served with Butter
Orange Juice
Freshly Brewed Regular and Decaffeinated Coffees
Almuerzo (Lunch) Buffets ~
Honey Chipotle Glazed Chicken Wraps ~ $11.95
with Lettuce, Tomato, Monterey Jack Cheese and Avocado Mayo
Spring Mix Salad with Tomatoes, Mexican Papaya, and Queso Fresco Served with Fresh Orange Cilantro Vinaigrette
Tri-Color Tortilla Chips Served with Homemade Green Chile Salsa
Assorted Fresh Seasonal Berries with Ginger Mint Syrup
Fajita Marinated Chicken or Beef Wraps ~ $10.50
with Lettuce, Tomato, Cheddar Cheese, and Avocado Mayo
Roasted Corn, Tomato, and Black Bean Salad
Fresh Cinnamon and Sugar Dusted Churros
Sautéed Chicken or Beef Fajitas ~ $10.95
Served with Shredded Lettuce, Diced Tomatoes, Shredded Cheese and Sour Cream with Soft Flour Tortillas
Black Bean, Roasted Corn and Tomato Salad with Cilantro Vinaigrette
Tri-Color Tortilla Chips Served with Homemade Salsa
Fresh Cinnamon and Sugar Dusted Churros
Taco Bar ~ $11.95
Seasoned Ground Beef Served with Fresh Shredded Lettuce, Diced Tomatoes, Shredded Cheese and Sour Cream with Fresh Soft Flour Tortillas and Hard Corn Taco Shells
Steamed Seasoned Spanish Rice
Homemade Refried Beans
Tri-Color Tortilla Chips Served with Homemade Salsa
Fresh Churros Dusted with Cinnamon and Sugar
A “Chef’s Recipe” could be considered an oxymoron ~ many chefs cook by inutition & the senses, not by measurements. We’ve provided the ingredients & the steps…you provide the sense of adventure & let your inner chef give it a try!
Lemon-Thyme Poppyseed Dressing
What you’ll need:
apple cider vinegar
dijon mustard
2 lemons, juiced
honey
salt & pepper
fresh thyme, chopped
poppyseeds
canola oil
blender
In the blender jar, start with the apple cider vinegar. Add a bit of dijon mustard, honey & the juice of 2 lemons. Add a touch of salt & pepper, chopped thyme, & poppyseeds. With the blender running, slowly add the canola oil in a thin stream through the cap of the blender to emulsify. Taste & adjust the seasonings.
Perfect over a fresh spring greens salad or vegetables. Enjoy!
Afternoon weddings are a wonderful choice if you’d like have a more informal wedding or if your budget would be stretched too tight with an evening wedding. Over the weekend, we catered a lovely afternoon wedding at Christ Church in Carefree, AZ in the activities center. The wine and cheese post-ceremony service and plated luncheon gave a touch of elegance to the reception while reflecting the fun-loving and casual attitudes of the bride and groom. To add another personal touch, the wine served was made by the bride and groom themselves at a local winery!
While the ceremony was going on in the main church, we took over the center’s kitchen and got to work on setting up the dining room. Beautiful centerpieces matched the lilac napkins which also matched the bride’s dress. After the church bells rang, the guests enjoyed a light hors d’oeuvres and wine service in the gorgeous Arizona springtime weather.
Special kid’s “salads” of carrots sticks and ranch were served to the younger guests for the salad course while the adults enjoyed the real thing. The plated luncheons came next ~ an elegant stuffed chicken roulade along with two fresh vegetables. But the real hit of the afternoon was the absolutely sinful creme brulee!
If you are looking for a more informal or relaxed reception without sacrificing taste and elegance, consider an afternoon ceremony and reception for your wedding. Seasons Gourmet Catering can create the perfect menu for you and your beloved to give you the wedding of your dreams.
LIGHT FARE HORS D’OEUVRES BUFFET
Assorted Domestic Cheese Presentation Garnished with Clusters of Fresh Grapes and Seasonal Berries and Served with Assorted Flat Breads and Crackers
Crudite of Assorted Fresh Seasonal Vegetables Served with Our Homemade Creamy Red Pepper Dip
PLATED LUNCHEON PRESENTATION
Freshly Baked Whole Wheat Dinner Rolls Served with Whipped Herb Butter Rosettes
Baby Spinach Salad with Pears, Cranberries, Jicama, Walnuts and Goat Cheese Served with Fresh Honey Lemon Vinaigrette
Tender Seared Chicken Roulades Filled with Mascarpone Cheese, Mission Figs and Shaved Almonds Drizzled with Brown Butter
Roasted Fingerling Potatoes Seasoned with Rosemary and Garlic
Tender Honey and Brown Sugar Glazed Baby Carrots
Individual Crème Brulee Served with Fresh Seasonal Berries and Homemade Chocolate Sauce
Freshly Brewed Regular and Decaffeinated Coffees, Fresh Iced Tea and Spring Water Service
CHILDREN’S MENU
Fresh Carrot Sticks Served with Homemade Ranch Dressing
Tender Pecan Encrusted Chicken Fingers Served with Ketchup and Homemade Barbecue Sauce
Individual Macaroni and Cheese Cups
In our sixteen years of business, we’ve been welcomed into countless homes ~ including some of the most beautiful in the Valley. This past weekend, we returned to one of our favorites in Paradise Valley overlooking Camelback Mountain. We did an similar event at the same residence late last year and were so excited to be asked back. It is truly an awesome party house!
At this particular residence, our hostess asked that we keep all of our equipment, prep work, and cooking out of the house so as not to interfere with the party. No problem! We used the garage to create an on site kitchen ~including stove, oven, and warming cabinets ~ to create an amazing meal.
The party guests ~ a group of 50 guests from Europe ~ arrived by bus and were greeted by passed hors d’oeuvres and wine. The guests took their seats as the sun set and dinner and dessert were served.
PASSED HORS D’OEUVRES MENU
Chilled Shrimp Ceviche Presentation with Red and Yellow Tomatoes, Lime Crema and Avocado Puree
Panko Crusted Gruyere and White Cheddar “Mac & Cheese” Bites with Crispy Pancetta
Toasted Crostini with Herbed Rondele Cheese & Red Onion Jam
PLATED DINNER PRESENTATION
Freshly Baked Seeded Eppi Rolls with Mascarpone Cabernet Butter
Heirloom Tomato Salad with Fresh Goat Cheese, Raspberry Balsamic Vinaigrette and Seasonal Micro Greens
Kona Coffee and Spice Encrusted Tenderloin Filet of Beef with Roasted Vidalia Onions and Three-Peppercorn Gravy
Vanilla Butter Poached Lobster Tail Drizzled with Fresh Citrus Beurre Blanc
Parmesan Encrusted Chicken Paillards Served with Homemade Lemon Beurre Blanc (offered as an alternative entrée)
Roasted Acorn Squash Filled with Israeli Cous Cous, Pine Nuts, Lentils, Cranberries and Mixed Bell Peppers (offered as a vegetarian alternative)
Yukon Gold and Sweet Potato Gratin Towers
Roasted Brussell Sprouts and Cauliflower Topped with Crispy Basil Bread Crumbs
Cinnamon Spiced Phyllo Nests Topped with French Vanilla Ice Cream and Garnished with Caramelized Rum Bananas
Freshly Brewed Regular and Decaffeinated Coffees
We recently had the pleasure of catering a fundraiser for a local temple in Phoenix. Fundraisers are always a fun time ~ the atmosphere is upbeat and electric, the entertainment entertaining, and it’s nice to be a part of a good cause ~ and Saturday night was certainly no exception!
The evening started with a silent auction and cocktail hour in the courtyard. We served light butler-passed hors d’oeuvres while the guests bid on items and enjoyed a simply beautiful evening.
See all the photos from this event in our Photo Gallery
PASSED HORS D’OEUVRES PRESENTATION
Cucumber Rounds Topped with Rice Wine Marinated Pan Seared Fresh Ahi Tuna, Avocado Puree and Candied Ginger
Toasted Baguettes Topped with Grilled Plum Tomatoes and Aged Balsamic Reduction
Miniature Chicken Tartlets Topped with Fresh Pineapple and Homemade Lemon Basil Pesto
Belgian Endive Boats Filled with Fresh Herbed Tomato Concasse & Crispy Flash Fried Basil
After the silent auction, the guests were ushered into the dining room. The salad course and challah rolls were pre-set for the guests to enjoy during the presentations and speeches. For 250 people, we set up two double-sided buffet tables on opposite sides so the guests could be served quickly.
BUFFET DINNER PRESENTATION
Freshly Baked Challah Dinner Rolls Served with Parve Margarine Rosettes (served pre-plated)
Freshly Baked Whole Grain Dinner Rolls Served with Parve Margarine (displayed on buffet)
Baby Field Greens Salad with Red & Yellow Cherry Tomatoes, Jicama, Toasted Walnuts and Fresh Strawberries Served with Lemon Poppy Seed Dressing
Seared Roulades of Chicken Filled with Shaved Almonds and Homemade Sweet Potato Puree Drizzled with Fresh Sage Butternut Squash Sauce
Vegetarian Option: Roasted Acorn Squash Filled with Israeli Cous Cous, Pine Nuts, Cranberries, Lentils and Minced Bell Peppers
Roasted Fingerling Potatoes with Fresh Rosemary and Garlic
Sautéed Fresh Balsamic Glazed Asparagus
After the exciting live auction and dance duo, the band (an awesome party band ~ so much fun!) sang Happy Birthday to the Rabbi and a gorgeous birthday cake and dessert was served.
DESSERT AND COFFEE PRESENTATION
Mini Cocktail Pastries Including Flourless Dark Chocolate Triangles, Apple Caramel Tartlets, Honey Pecan Diamonds & Chocolate Cups with Seasonal Berries & Chambord Reduction
Freshly Baked Chocolate Cake with Chocolate Mousse Filling with Inscription
Regular and Decaf Colombian Coffee with Crystallized Sugars, Whipped Topping & Chocolate Shavings
We look forward to catering this fundraising event again next year!